Can you make dumplings when the white radish is not fresh and wilted?

It is best not to use stale white radish to make dumplings, because this kind of white radish loses a lot of water and nutrients, and the dietary fiber material in it becomes old, and the taste is not very good, which will affect the taste of dumplings.

Dumplings can be made.

There is no need to blanch dumplings with radish, because most of its nutrients will be lost after blanching, and it will also lose its crisp taste. Not only is it not nutritious, it's not delicious. So when we make dumplings with turnips, don't be stupid enough to blanch them again.

It is precisely because of this step that the dumplings are not delicious.

So when making dumplings, how to remove the spicy taste and excess water in the white radish? Before making the dumpling filling, add 1 more step, the finished dumplings are tender and juicy, especially delicious! Today, Gluttonous Cat will share with you the practice of white radish dumplings, you can see it again, you will be able to make delicious white radish dumplings.

White radish pork dumplings].

300 grams of flour, 150 grams of hot water, 1 white radish, half a pound of pork, 2 peppers, 1 spoon of cooking wine, 1 small handful of chives, 3 grams of salt, 2 spoons of soy sauce, 1 spoon of oyster sauce, 3 spoons of peanut oil, 1 spoon of starch.

Production steps] 1, prepare the ingredients, the dumplings made today add a little wheat flour, it tastes healthier, the pork is bought plum head meat, and the taste is particularly good when chopped into minced meat.

2. Rub the white radish, add 1 tablespoon of salt, grab the water with your hands, marinate for 10 minutes, the excess water and spicy taste in the white radish will be exhausted, and then squeeze out the water of the white radish, cut it smaller with a knife, and it will be processed. This kind of white radish is 100 times better than blanching.

3. Mix the shredded white radish and other filling seasonings evenly with the water, and the filling is ready, and the aroma is particularly strong.

4. Mix the flour and wheat flour evenly, I used half of the flour and half of the wheat flour, if there is no wheat flour, just make it into a white dumpling skin, add hot water and stir it into a snowflake shape, and then knead it into a smooth dough.

5. Knead the dough into long strips and cut into small pieces, about 15 grams each.

6. Then roll out the small agent into a thin circle, all of which should be covered with plastic wrap in time to prevent the loss of moisture and become dry and cracked.

7. Take a dumpling wrapper and wrap it in an appropriate amount of white radish and pork filling.

9. Boil a pot of water, add an appropriate amount of oil and salt to the water, put the dumplings into the pot, add 1 3 water, add again after boiling over high heat, boil again, and the dumplings will be cooked.

The boiled dumplings are particularly smooth, and the dumpling wrappers made by yourself are very resistant to cooking and particularly tough.

OK. 1.Wash the green onion and ginger and cut them into minced pieces for later use; Wash the white radish, rub it into shreds, blanch it, remove it to cool, chop it a few times, and squeeze out the water; Wash and chop the mushrooms, drain the water; Soak the sea rice, chop it and set aside.

4.Pour water into the pot, after boiling, disperse the dumplings into the raw blank, gently push with a spoon at the bottom of the side, make the dumplings rotate, cook for about 2 minutes, see the dumplings float, cover the pot, boil with water but not rising, simmer for four or five minutes, pour a little cold water, then boil and then pour cold water, cook until the dumplings are cooked thoroughly, and then eat.

Of course, white radish can be eaten as dumplings, but I personally think it's not very delicious, but some people like it, and eating more white radish is good for the body.

Yes, the main thing is to squeeze the water and add some shrimp skin to taste.

If the white radish is wilted, if only the surface has shrunk and the moisture is insufficient, but it is not moldy or spoiled, it can continue to be eaten, but the taste is not as good as fresh. If you cut the white radish, it will become moldy, black, and a lot of juice will flow out, and it will smell like alcohol, and it will not be edible, and it will most likely be spoiled.

Can you eat the white radish if it wilts?

If the white radish bought back has been wilted for a long time, if it is only the surface of the limb sail that has shrunk and the moisture is insufficient, and there is no mold or deterioration around it, then it can continue to be eaten, but the taste is not so good, and it should be eaten as soon as possible to avoid spoilage.

If the wilted white radish is cut, there is a situation where the inside turns blue, black, moldy and a lot of juice flows out, and there is a smell of alcohol, then it is not edible, at this time the white radish has deteriorated, and after eating, it will cause abdominal pain and diarrhea, and it will be poisoned and life-threatening.

How to preserve white radish

White radish is relatively resistant to storage, generally placed for about a week will not rot, but if you really can't eat it, you can put it in the refrigerator for refrigeration, it is recommended to cut off the leaves first, and then wrap the radish with newspaper, put it in a plastic bag, and then put it in the refrigerator for preservation.

In the countryside, Heng Huang will use the soil to save the white radish by using the soil pit storage method, cut off the top of the radish to remove the hair roots, and then dig a soil pit outside, put the radish roots upwards and the top down, bury all the radishes according to this method, and then sprinkle a layer of clean soil on them, if they are preserved, they can be stored for several months.